Method: Combine milk, egg yolks, and lime juice. Blend until smooth. Pour filling into pie shell and bake at 350 degrees for fifteen minutes. Let stand ten minutes before refrigerating. Just before serving, top with whipped cream and garnish with lime slices if desired.

Cornwallis Sweet Potato Soufflé

by Kathy Davis

Ingredients:
6 medium cooked and cooled sweet potatoes
1 cup sugar (can substitute Splenda in equal amount)
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg, ground or freshly grated
1/2 cup butter
3 eggs, beaten
1/2 cup crushed pineapple, drained
1 1/2 cups milk
1/2 cup coconut, shredded (optional)

Method: Cook fresh sweet potatoes in microwave oven for approximately twelve minutes or bake at 350 degrees in traditional oven until soft to the touch (approximately forty-five minutes), cool, then scoop the sweet potato flesh into a large mixing bowl, discarding skins. Mash potatoes thoroughly. Add remaining ingredients except for coconut. Mix well and pour into a greased 11-by-11-inch baking dish. Bake at 350 degrees for forty-five minutes. Sprinkle with coconut and serve. Absolutely delicious and a Christmas favorite!

Easy-to-Make Brownie Blitz

by Kathy Davis

This recipe should be made a day ahead of serving. Therefore, depending on the time available for cooling of the brownies, you may want to make the brownies two days in advance.

Ingredients:
1 package brownie mix, baked, cooled, and broken into bite-sized pieces
1 large package instant chocolate pudding
1 12-ounce container Cool Whip
2 to 3 Butterfinger candy bars, sliced into very thin slivers (or 3 to 4 Heath bars broken into small pieces)

Method: In a large fluted or glass salad bowl place approximately half of the crumbled brownies. Prepare pudding as directed. Add about half the pudding to the brownies and spread a layer of Cool Whip over the pudding. Then sprinkle with half the candy bar slivers. Repeat these layers in this order with other half of the ingredients. You will have to work quickly to prevent pudding from setting before layering is complete. Refrigerate overnight to allow the pudding to soak into the brownies and to set. Serve and bask in the compliments.

Holiday Salad

by Betty McNally

Betty McNally is a longtime Federationist, having begun her journey in New York in 1968. She has been an officer in the Massachusetts and Idaho affiliates. She is now a member of the NFB of Florida board and president of the Miami-Dade County Chapter. Betty is proud of serving for five years on the Miami-Dade County Commission on Disability Issues and has chaired the group for the past two years.

Ingredients:
1 3-ounce package dark-color Jell-O (any of the reds is good for Christmas)
1 3-ounce package light-color Jell-O (I use green for Christmas)
2 cups water, divided
1 15-ounce can whole cranberry sauce or 21-ounce can pie filling
1 7-ounce can crushed pineapple in its own juice
1 3-ounce package cream cheese
1 cup miniature marshmallows
1/3 cup mayonnaise
1/2 cup whipping cream or 1 cup Cool Whip
2 tablespoons nuts, chopped

Method: Dissolve dark Jell-O in 1 cup boiling water and add cranberry sauce or pie filling. Pour into oiled 9-inch square pan and chill. Dissolve light Jell-O in one cup boiling water and set aside. Blend cream cheese and mayonnaise until smooth. Add Jell-O slowly and then add undrained pineapple. Whip cream and fold it or Cool Whip into Jell-O mixture. Fold in marshmallows. Pour over first layer when almost set. Sprinkle nuts over top. Chill completely. Serves twelve.

I use black raspberry and lemon for Easter and black cherry and orange for Thanksgiving. Use your imagination and create your own combinations. Cherry and blueberry pie fillings are good too.

Just-Another-Taste Casserole

by Betty McNally

The story behind this one is that it was created during a blizzard in Western Massachusetts. Our friend's mother, who was with us, kept saying "just another taste" as she took another spoonful until the bowl was empty. Thus the name.

Ingredients:
3 cups sliced potatoes
2 cups sliced carrots
1 cup sliced onion
1 pound ground meat
1 4-ounce can mushroom stems and pieces
1 10-ounce can condensed cream of mushroom soup
1 8-ounce container sour cream

Method: The day before you plan to serve, bring potatoes, carrots, and onions to a boil and cook for about ten minutes. Drain and place in 2-quart casserole. Brown ground meat and spoon over vegetables. In drippings sauté drained mushrooms. Stir in can of soup. Blend in sour cream. Pour mushroom mixture over meat. Cover and refrigerate overnight. When ready to bake, place casserole in preheated 350-degree oven for about an hour. Serve immediately. Serves six to eight.

Oatmeal Milk Chocolate Chip Cookies

by Tom Hartig

Dr. Thomas H. Hartig joined the Federation about five years ago and is treasurer of the Greater Orlando Chapter as well as of the NFB of Florida. Tom is also the Chairperson of the NFB-NEWSLINE® Policy Steering Committee. He retired in 1999 after twenty years in university fundraising and marketing. Tom's oatmeal milk chocolate chip cookie recipe holds blue ribbons from the 1988 Iowa State Fair and the 1995 New York State Chocolate Festival. If you make even one change to this prize-winning recipe, Tom refuses to be held accountable for your failing to bite into the most delicious chocolate chip cookie you have ever tasted!

Ingredients:
4 ounces butter (a half stick)
1/4 cup (4 ounces) solid shortening
1 cup brown sugar, packed
3/4 cup sugar
2 large eggs
1 teaspoon vanilla
3 to 5 teaspoons water
1 teaspoon baking soda
1 teaspoon salt
2 cups unbleached flour
2 cups rolled oats
12 ounces milk chocolate bits
2/3 cup chopped walnuts, toasted

Method: Preheat oven to 350 degrees. Thoroughly cream the shortening and butter. Add the sugars and cream thoroughly. Beat in vanilla and eggs, then water. Sift together flour, soda, and salt. Add to butter mixture and blend well. Stir in rolled oats, milk chocolate bits, and toasted walnuts. Drop dough by spoonfuls onto a greased cookie sheet. Bake at 350 degrees for ten to twelve minutes. Makes two to three dozen cookies.

Turkey Burgers

by Tom Hartig

Ingredients:
2 pounds ground turkey
1 bunch sliced scallions, white and light green part only
1/2 inch piece fresh ginger root, finely chopped
4 to 6 artichoke hearts, chopped
Cajun Essence, optional
Kosher salt
Ground pepper

Method: Combine all ingredients in a bowl. Form into patties and grill on a grill pan or in a Teflon skillet. If using a skillet, deglaze with a tablespoon of soy sauce, as needed�do not add oil. Serve on crusty buns with lettuce, tomato, and jalapeno aioli (recipe follows). Yield: six servings.

Jalapeño Aioli

Ingredients:
1 cup reduced fat mayonnaise
1/2 jar canned jalapeño peppers

Method: Blend the two ingredients in a blender until combined.

Tuscan Bean Soup

by Tom Hartig

Ingredients:
3 tablespoons olive oil plus 1/2 cup
1 cup minced red onions
1/2 cup finely diced carrots
1/2 cup finely diced celery
Salt to taste
Freshly ground black pepper
1/2 cup tomato puree
2 garlic cloves, peeled and minced
2 cups dried cannelloni beans, soaked for six hours and rinsed (may substitute Great Northern beans)
8 cups water
2 bay leaves
2 sprigs of fresh rosemary cut in half
2 cloves garlic, peeled
4 ounces dried short pasta, such as ditalini or small macaroni, cooked until tender, drained and rinsed under cool water
Loaf of crusty Italian bread

Method: In a heavy-bottomed pan over medium heat, heat three tablespoons olive oil. When it is hot, add the onions, carrots, and celery. Season with salt and pepper. Sauté for two minutes. Add the tomato and garlic. Continue to cook for two minutes. Add the beans. Continue cooking for one minute. Stir in water and bay leaves, then season with salt and pepper. Bring the liquid to a boil. Reduce the heat to medium-low and continue to cook until the beans are tender, about one hour and fifteen minutes to one-and-a-half hours.

Meantime, in a small saucepan combine the half cup olive oil, rosemary, and second set of two cloves of garlic. Bring to a simmer and cook until the garlic is golden, about ten to twelve minutes. Remove from the heat and strain, discarding the rosemary and garlic cloves. Using a handheld blender, puree enough of the soup to give it the thickness you prefer. Season with salt and pepper. Return to pan, stir in the cooked pasta, and continue to simmer for fifteen minutes. Just before removing from heat, stir in half the flavored oil. Ladle soup into individual bowls. Serve remaining oil and bread on the side. Yield six servings.